Darienne

Now that's an excellent idea. We often have a steamed vegetable plate for supper ...we eat our big meal at noon...and for Ed I always make a cheese sauce. For me, it's olive oil and lemon dressing.

I have never eaten or cooked Brussels Sprouts with cream of any kind. I've only eaten and cooked Brussels Sprouts in water. I know - boring. Ed has been known to put some kind of gravy or curry sauce on them...it's true...he doesn't like them. I like them naked or with an olive and lemon juice dressing. I've also been known to eat leftover LGBoD cold from the fridge.

Ed laughed at your description.

Thank you @gulfporter, I roared with laughter...not my norm. What a treat!

Hey! Try a superior Montreal bagel while you are there. (Sorry. I couldn't resist.)

Our Canadian Thanksgiving is long over, but you can't have turkey and all the dishes without Brussels Sprouts!

We do business with Iran? Apparently we do. Mr. Google reports: Canada Imports from Iran was US$36.99 Million during 2024, according to the United Nations COMTRADE database on international trade. Canada Imports from Iran - data, historical chart and statistics - was last updated on October of 2025. ....and contaminated pistachios it seems. Added....and so does the US but far less: United States Imports from Iran was US$6.29 Million during 2024, according to the United Nations COMTRADE

Are all the Pistachio trees in the world infected? The recalls for pistachios just keep coming and coming. https://recalls-rappels.canada.ca/en/alert-recall/aoun-brand-pistachio-heart-recalled-due-salmonella?utm_source=gc-notify&utm_medium=email&utm_content=en&utm_campaign=hc-sc-rsa-22-23

I wonder if it's hit Canada. I put frozen spinach on this week's grocery list but Ed never got it. Oh well...

Speaking of mice, it's October, annual dead mouse season. Our farmhouse is probably 150 years old and although Ed has rebuilt the entire interior living quarters...it had zero insulation...the bottom layer is a cellar, not a basement, certainly not a rec room...and every fall the little critters come into the cellar. How they get in I really do not know, but they do, some years seemingly by the carload. Back to the topic at hand. This morning when Ed did the morning rounds, the worst possible occurrence...besides the dead mousies, ...there were two traps missing and no signs of mouse nor trap. (Ed has designed trap containers so that the mouse will for the most part meet its end head first and quickly.) So now we have dead mice somewhere in the cellar...

To finish my crumbly cookie recipe... @Tropicalsenior informed me that the recipe contained a major flaw. It called for 2 tablespoons of butter when it should have called for 1/2 cup. I heated it up, added 6 tablespoons of butter and Bob's your uncle. It's still too sweet for me but Ed thinks it's fine.

From Mr. Google: "To use a food mill without peeling, simply wash and quarter the apples, then cook them until soft. After cooking, the food mill will remove the skins and seeds from the cooked apples as you turn the crank, leaving the applesauce behind." Apparently not if you use the largest of your three inserts for the job. In that case it will grind up and put through the skins and even worse it will shred the seeds, thus releasing the amygdalin, which can turn to cyanide in your system. I will never again forget that I knew that and be forced to throw out a large bowl of pulverized apples. I know, I know, you have to eat a great many seeds to be poisoned, but I also knew that I'd never eat any of that batch or serve it to anyone else.

I actually already tried that route and it didn't work. No doubt I didn't use enough. I felt that any more chocolate would be simply wasted as I already found the mixture too sweet for my taste.

I need some advice. I was making a no bake cookie recipe that popped up on my Facebook download. The video said to work quickly because the mixture would set up rapidly. Well, it set up right in the pan while I was adding the last ingredient. Can I rescue this mixture by reheating it or adding liquids or fats to it? More peanut butter? Ed says it would be great sprinkled on ice cream. I have enough for five years. Here's a link to the recipe Thanks for any help.

Do you know what stores stock this chocolate?